2 large eggs
500 g cream cheese (some vanilla essence may be added)
85 g sugar
500 g ladyfingers
12 pint freshly made strong black coffee
3 -4 tablespoons coffee liqueur or 3 -4 tablespoons brandy or 3 -4 tablespoons sherry wine
2 -4 tablespoons cocoa
Make the Tiramisu at least one day before it is needed and store covered in the fridge. Beat the egg yolks with the sugar until light, then beat in the cheese, beating until smooth. Whisk the whites until stiff but not dry, and then fold these into the mixture. The whites will lose most of their volume and the finished result will be a softer cream rather than a mousse. Mix your chosen spirit with the coffee. Dip the biscuits one at a time into the coffee and arrange half of them in a single layer in a serving dish. (I normally use a Pyrex bowl that's about 10 inches in diameter and 3 inches high.) Spread half of the cream mixture over them. Now continue with the remaining fingers, pouring on any leftover coffee. Spread the second half of the cream over the top and sprinkle liberally with cocoa powder. Cover and store in the fridge for at least 24 hours.